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    You are in: Home / Recipes / Glazed Lemon Cakes Recipe
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    Glazed Lemon Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    AmyFromSD's Note:

    This is a recipe from Everyday Food with a few tips from making them several times. The original recipe yielded 6 jumbo sized cupcakes but I've always made a dozen standard size cupcakes. They get rave reviews and are perfect for baby showers and other parties. I have made the cakes ahead of time, frozen them, thawed them out the night before the party and then glazed them the day of so the glaze stays nice. I think they taste best with Meyer lemons, but they are great with any type of lemon really. I have always used the yogurt becuase I usually have it on hand and not buttermilk. I bet it would be just as yummy with the buttermilk.

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    Serves: 12



    Units: US | Metric

    For batter

    For glaze


    1. 1
      Preheat oven to 350 degrees (or 325 for convection bake). Butter and flour standard muffin tin. In a medium bowl, whisk the four with the baking powder and salt. In a small bowl, whisk together the yogurt (or buttermilk) vanilla, lemon zest, and lemon juice. Set aside.
    2. 2
      With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the four mixture in three batches, alternating with two additions of the yogurt mixture.
    3. 3
      Divide evenly amongst the muffin cups (perfectly portioned when using a standard level ice cream scoop). Bake until the toothpick inserted in teh center of a cake comes clean, 15 - 20 minutes (closer to 15 with convection bake). Cool for 10 minutes in tin, then cool completely on a wire rack.
    4. 4
      Set the rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with teh remaining 2 tablespoons lemon juice until smooth (add more lemon juice if needed). Pour over the cakes, spreading to the edges with a small knife. Let stand for 30 minutes before serving.

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    Ratings & Reviews:

    • on June 07, 2009


      Maybe I did something wrong but the cupcakes tasted sort of 'cheesy'...because of the yogurt I'm guessing. Also the glaze was a bit too lemony for me. The cupcakes were nice and soft though. Very fluffy and light. If I make them again, I'll probably sub milk for the yogurt and use less lemon juice in the glaze (or none at all). Update: The day after I made the cupcakes, they tasted much better! I would still decrease the amount of lemon juice in the glaze - a bit too strong for me and they had a slight 'cheesy' taste but I guess these get better with age cause I liked them a lot more the next day. Thanks for the recipe :)

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    • on April 13, 2009


      Wonderful!! I added an extra teaspoon and lemon juice to the batter and some fresh lemon zest to the glaze. I will be making these over and over again!

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    • on February 13, 2009


      I've tasted these lemon cakes as made by the recipe poster and they are fabulous. I haven't made them myself, but she made them for my baby shower and they were devoured to rave reviews and many requests for the recipe.

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    Nutritional Facts for Glazed Lemon Cakes

    Serving Size: 1 (84 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 269.2
    Calories from Fat 79
    Total Fat 8.8 g
    Saturated Fat 5.2 g
    Cholesterol 51.9 mg
    Sodium 178.3 mg
    Total Carbohydrate 45.1 g
    Dietary Fiber 0.5 g
    Sugars 32.3 g
    Protein 3.3 g

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